Breakfast Burrito (plant-based)

1. Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, stirring occasionally, until everything softens and becomes fragrant.
2. Cook the Tofu Scramble: Add the crumbled tofu to the skillet. Sprinkle in turmeric, cumin, smoked paprika, nutritional yeast (if using), and season with salt and pepper. Stir well to coat. Cook for 5–7 minutes, until the tofu is golden and well seasoned.
3. Add Optional Veggies: If using, stir in the black beans and corn. Cook for another 2–3 minutes until heated through.
4. Finish with Ranch: Remove from heat and stir in 2 tablespoons of vegan ranch dressing. Mix well to combine.
5. Prepare the Tortillas: Warm the tortillas in a dry skillet for 30 seconds per side, or microwave them wrapped in a damp towel for about 15–20 seconds until pliable.
6. Assemble the Burritos: Divide the tofu scramble mixture between the two tortillas. Top with fresh diced tomato, a drizzle of extra ranch, and a sprinkle of chopped parsley or cilantro. Add hot sauce if you'd like.
7. Wrap and Serve: Fold in the sides of each tortilla, then roll tightly into burritos. Slice in half if desired and serve warm.

Notes:

Warm the tortilla briefly in a dry skillet or directly over a gas flame before filling — cold tortillas crack when rolled.

Don’t overfill or the burrito will be impossible to close. About ⅔ cup of filling per tortilla is ideal.

Tips:

Roll tightly and fold the ends in before completing the roll to keep everything contained.

Sear the assembled burrito seam-side down in the dry skillet for 1–2 minutes to seal it and add crisp texture.

Storage:

Assembled burritos keep in the refrigerator for up to 3 days, wrapped in foil. Reheat in the oven at 180°C / 350°F for 10–15 minutes. They also freeze well for up to 2 months.

Swaps:

Tofu scramble can be swapped for black beans or spiced chickpeas. Any tortilla size works.